The success of a festive lunch or dinner largely depends on the ability to decorate the table beautifully and correctly, to create maximum comfort for all those present. And the boring word "serving" can mean a creative and pleasant process, and the goal is not to show off the guests, but to make life beautiful in the best sense of the word, and turn family festive dinners into a special pleasure.
General rule the arrangement of dishes is very simple - plates and cutlery should be placed in the order in which the dishes will be served. For example, a snack plate is placed on a hot plate. The bread plate should also be placed on the left.
Forks and knives are placed the further away from the plate, the sooner they are needed. Those. the salad fork will be the most extreme, and for the hot one - the last one near the plate. Dessert appliances placed on top of the plate. Knives should be placed on the right with the blade towards the plate, spoons - with the bulge down, and forks - to the left of the plate with the cloves up, so as not to spoil the tablecloth. Soup spoons can be placed to the right, to the right of the last knife. If served butter to the bread, then a small butter knife is placed on the bread plate, which should be located to the left of the fork. Classic rules suggest no more than three cutlery on the table at the same time, so if your gala dinner consists of ten changes of dishes, you do not need to try to lay out all the necessary forks and knives on the table at once. All plates should stand a short distance from the edge of the table, forming a straight line parallel to the edge.
Wine and water should be uncorked on the table. Juices, fruit drinks, vodka and various tinctures are best served in decanters. Glasses are placed to the right of the plates, again in the order in which you intend to serve drinks. Champagne is placed in an ice bucket and covered with a napkin, or it is stored in the refrigerator and uncorked immediately before use. Champagne is poured gradually, topping up as the foam falls off. It is necessary to fill glasses with drinks no more than three quarters of their capacity.
Do not forget to place salt, spices and sauces on the table. The bread is placed on the table on several plates, so that it is convenient for all guests to get it. All dishes and salads should have separate spoons with the convex side up so that guests, reaching for the dish, do not accidentally drop the food on the tablecloth. Cold appetizers are arranged, alternating fish, meat and vegetable dishes.
The soup should be served in a tureen, and the hot dish should be served in special dishes or rams (dish with a lid).
Next to the hostess's place, you can provide a small table on which clean plates, spare utensils, napkins, extra bread and other necessary things will be at hand.
A beautifully set table presupposes an impeccably clean and ironed tablecloth and matching napkins. The latter can be turned into special jewelry by folding them in a triangle, a cap, or in some completely original way. You need to put a napkin on each set of plates.
Perfectly decorate festive table flowers - live or dry compositions, for example, two or three small neat bouquets in different parts table. Another option is to place big bouquet in the middle of the table, or a very small bouquet near each plate. In any case, the flowers should not take up too much space, and it is better to keep the bouquets low so that they do not interfere with taking snacks and do not interfere with the guests' communication with each other.
Finally, last rule difficult to do for a hospitable Russian person in a typical small apartment, - the festive table should not "burst" from an overabundance of dishes and utensils. The elegantly laid table offers free-standing snacks and salad bowls, and plenty of personal space for each of the guests.
If you want to prepare the table a little ahead of time in order to have time to put yourself in order, or if your guests are very late, cover the snacks and salads with regular cling film - this will allow them to save fresh look before the guests arrive.
Spoons:
a tablespoon for soup served on a plate;
Dessert spoon (slightly smaller than a table spoon) for dishes such as porridge, soup in a cup, dessert, fruit;
A teaspoon for liquid dishes served in a cup, as well as grapefruit, eggs and fruit cocktails;
A coffee spoon (half the size of a teaspoon) for coffee served in a small cup;
Long-handled spoon for chilled tea and drinks served in tall glasses.
Forks:
Large fork for serving food from a large tray. Shaped like a large dining fork, but oversized;
Large dining fork for meat dishes; small fork for snacks and dessert dishes;
Fish fork for fish dishes; fork for oysters, for dishes from oysters, crabs, cold fish cocktails. Its dimensions are small: 15 cm long, 1.5 cm wide at the base;
Fruit fork for fruit. Served at the end of a meal with a cup to rinse your fingers.
Knives:
Large dining knife for meat dishes;
Small knife for snacks and other dishes, except meat and fish;
Fruit knife (with the same handle as the fruit fork) for fruit;
Fish knife for separating fish bones in fish dishes;
Butter knife is only for spreading butter; dessert knife for cheese, dessert and flour dishes.
It should be borne in mind that all devices are not used at the same time. Therefore, when setting the table, it is customary to put no more than three forks and three knives at the same time. The rest of the knives, forks and other additional serving items are served, if necessary, to the corresponding dishes.
The place at the set table usually looks like this:
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Items cutlery lie next to each other at a distance of 1 cm, and at the same distance from the edge of the table, forks with a bend down, knives with a tip to the plate.
To the left, a little to the side of the dummy plate, there is a saucer for bread with a butter knife on it. Fruit knives are brought at the time the fruit is served.
To the right obliquely from the plate, there are glasses for drinks (from left to right): a glass (glass) for water, for champagne, a glass for white wine, a slightly smaller glass for red wine and an even smaller glass for dessert wine. This arrangement of glasses is due to the fact that drinks are poured from the right side. On the highest glass, a card is usually placed with the name and surname of the guest to whom this place is intended. Sometimes a row of glasses is closed by a cognac glass. It is placed in the event that guests after breakfast (lunch) are served coffee at the table and they do not go into the living room. If cognac is served in a special large glass with a wide bottom, then it is poured a little. At receptions in our embassies, special small glasses are also placed on the table for vodka, which is served with a snack.
For dessert and fruit, a spoon, knife or fork is sometimes placed behind glasses, all with the handle to the right and the convex side to the table.
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Based on materials from cookbook.rin.ru and wwwomen.ru
Indeed, it may arise, since in modern restaurants and cafes, the table is far from always set in advance in anticipation of guests. If all the appliances are prepared, and you sit down at the table, where everything is already laid out, then the fork will definitely lie with its teeth up.
But if you came to a cafe or just waited for your turn at a table, then it often happens that the waiter cleared the place just before you took it. Of course, he did not have time for the table, ideally correctly arranged forks and spoons in the right place.
The fork is supposed to be held lightly, with the help of the index and thumb slightly pressing it to the bent middle.
In this case, the appliances are often brought wrapped in a napkin. This is a sign that the fork is perfectly clean and you can be sure that your meal is hygienic. If the fork is wrapped in a napkin, then it can be put both upside down and down. Usually they are not visible at all, one can only guess by the outline of the bundle, where there are teeth. It turns out that putting the fork with its teeth down on the table is permissible only in one case: if it is served wrapped in a napkin.
Using a fork
The fork is usually used as the main appliance for most dishes, with the exception of soups, and the spoon and knife act as auxiliary devices. But sometimes the plug also acts as an auxiliary device. For example, if you need to cut off a piece of meat, then take a fork in left hand(to the right, if you are left-handed, and in the future, all recommendations for left-handers are needed the other way around), and the knife - to the right. Then cut a piece without spreading your elbows to the sides.
Further, you should also do according to the American or European styles. The American way assumes that you will still be the right hand to eat. Place the knife on the edge, and then take the fork in your right hand, bring it to your mouth with the teeth up. With the European method, you can either continue to squeeze the knife in right hand, or not, but you will have to eat with your left hand. At the same time, the fork is kept with the teeth down.
In the simplest case, the fork is placed to the left of the plate, and the spoon and knife are placed on the right.
If you break away from food for a conversation, then, according to, you cannot put a fork on the table. And here it is just important whether you hold it up or down with your teeth. There are two styles: American and Continental, or. IN American style the fork is held with the teeth up, and in the case of European standards, with the teeth down.
Until you have finished the dish, it is not customary to place your fork on the table or plate. But if for some reason you still want to put the fork aside and finish eating later, then you cannot put the dirty appliance on the tablecloth. It is placed on the edge of the plate, diagonally. The direction of the teeth is not important in this case. If you want the waiter to replace the plate and cutlery for you, then place them on the edge of the plate in parallel, so that, if you imagine the plate as a dial, the cuttings would be in the area of the number 4.
(88516) - Zhanna Abdugalimova, 01.12.2007
Each of us has a lot going on in our lives important meetings, on the results of which much depends. What to do if you decide to host such a dinner party in your home or apartment. After all, if the guests are important and the solution of certain issues depends on them, then you want everything to be on top, strictly in accordance with the canons of etiquette. And while the next dish is being prepared in the oven, we spread an elegant tablecloth on the table and start arranging the cutlery so that it is no worse, or even better, than in the most expensive restaurant. It is possible to arrange beautifully appliances on the table just for a loved one, thus making a surprise and emphasizing the importance of this moment in your life.
The cutlery on the table should be positioned according to the diagram.
1 - a plate for bread, 2 - napkin, 3 - small fork for snacks, 4 - a fork for fish dishes, 5 - large dining fork for meat dishes, 6 - snack plate, 7 - dummy plate, 8 - a large dining knife for meat dishes, 9 - fish knife, 10 - a tablespoon for soup, 11 - small snack knife, 12 - dessert spoon, 13 - dessert fork, 14 - a glass for strong alcoholic beverages served with a snack, 15 - a glass for dry white wine served with fish dishes, 16 - a glass for dry red wine served to meat dishes, 17 - a glass for champagne served with dessert, 18 - glass for mineral water
According to the number of those invited, dummy plates are placed on the table, and snack bars are placed on them. Place napkins folded in a triangle, cap or otherwise on plates.
Knives are placed with a sharp edge to the plate.
Place the forks with the convex side down.
Cutlery is used in accordance with their location - starting with the outer ones and ending with those that are next to the plate.
Hold the knife and fork so that your fingers do not touch the blade or teeth. If you stop using the appliance from time to time, then place it only on the edge of the plate, not on the tablecloth. If you only use a fork, then the knife should rest on the right edge of the plate, where it least interferes.
If there is a pause in the meal (but the feast is not over yet) the appliance is placed on the plate cross on the cross - the knife with the tip to the left, the fork with the convex part upwards - so that the knife handle is located like a clock hand pointing at five o'clock, and the fork handle - at seven o'clock. The crossing point should be on the tines of the fork and a third of the knife. You can put a fork and knife with the handle on the table, and with the other end on the plate. At the end of the meal, both devices are placed on a plate parallel to each other, their handles "show at five o'clock."
Glasses are served next to the plate, closer to the middle of the table, parallel to its length or in an arc, starting to the left of the largest one. Alternatively, the glasses are placed in two rows so that the larger glasses do not cover the smaller ones.
Plates with sliced even slices of bread are placed in different parts of the table so that all guests can easily reach it. Bread taken from the common plates is placed on the bread plates, which are located to the left of the counter plates.
Salt shakers and other devices for spices are placed at the rate of one device for three to four people.
Various cold snacks on dishes and plates are evenly placed on the table so that guests can easily get them.
The fundamentals of behavior at a gala reception have evolved over the centuries, they are the same in any restaurant and are understandable to the service personnel.
Correctly placed knife, fork, spoon are the main signs for service personnel during a meal.
Sometimes, if you do not adhere to the rules and leave your seat for a short time, then, upon returning, you can find an empty table, the fact is that you have given signs to the waiter that you have finished your meal.
There has long been an etiquette that regulates how tableware should be laid and is understandable for the employees of the institution. The waiter thinks you have finished your meal and removes the dishes. Therefore, it is important to learn all the signs that are used in restaurants and at special events.
There are only five such basic signs as putting cutlery after meals. It's easy and simple to remember them.
Pause
Various hot snacks at a gala reception or in a restaurant change periodically. But it happens that you need to take a break between meals. In this case, the knife and fork must be folded towards each other, their handles rest against the table top, remember that the knife should be on the right and the fork on the left. Then the waiter will not remove your plate, but you will continue your lunch when you return.
Second course: waiting
Many people notice that you always expect the second one longer, this is understandable: it takes time to prepare it. This is tedious and the question arises of how to put the knife and fork down when the salad or appetizer is eaten. A gesture that is important for restaurant employees will help here, especially when you are in a hurry: the items should be folded crosswise on the plate, this sign will be immediately clear to the waiter.
Compliment to the chef
Did you enjoy the food in the restaurant and want to give a compliment to the chef? Remember the rule, how in this case you should put the fork and knife after eating: parallel to each other, the end of each device should point to the right, and the handles to the left. The serving staff will understand that you are familiar with restaurant ethics and will tell the chef that his dish is highly appreciated by the visitor. Perhaps you will receive a compliment from the chef in the form of an additional dessert.
End of lunch and request to submit an invoice
Dinner is over, you're ready to pay, it's worth showing it off. You need to correctly place the fork and knife on the table with which you ate. In restaurants, any waiter will understand this. They are placed parallel to each other, with the handles towards you, and the ends - away from you and always up. This shows that lunch or dinner is over and you want to pay.
The dish was not to your taste
Among the rules on how to put a knife and fork after a meal, there are gestures that are not always pleasant for the establishment, it would be good to know them. For example, you don't like the food very much and want to tactfully convey it to the staff. It is enough to pass the knife through the teeth of the fork. Everything is simple and straightforward.
European regulations are not much different from American ones. If you are having dinner at a gala reception and a toast is being made, do not put the cutlery on the plate, but leave it on the table - and you will not be mistaken. How to put utensils after eating photos of such gestures will help you remember them better.
Items not used during the meal just leave where they lay.
The different positions of the knife and fork can tell a lot more about your attitude towards food than you yourself. Many do not know the details, and this can lead to an awkward situation in the restaurant. The etiquette teacher, director will tell you how to properly place cutlery on dishes. Schools of good manners Olga Merz.
Expectation
A fork and knife folded crosswise, when the fork is positioned vertically with the prongs up, and the blade of the knife is directed to the left, express the impatience of the visitor if the wait for the dish is delayed.
Pause
If you want to take a break from your meal, the cutlery will help you communicate this desire to the waiter. The classic arrangement of devices during the pause is when the fork and knife are at the edges of the plate: the knife is on the right, and the fork is on the left. In this case, the fork and knife can be located in the form of an open letter "L". At the same time, the fork is directed with its teeth up, like the blade of a knife - this is fundamentally important point... If you've tried snacks that only require a fork, you can place it on the edge of the plate to the right during the pause.
Completion of the meal
Completing a meal is often ambiguous. If you want to show the waiter that you have already finished, there are several ways to do this. The first of them is to put the cutlery on a plate vertically and parallel to each other. In this case, it is important to ensure that both the teeth of the fork and the blade of the knife "look" upward. Another option, similar to the previous one, is when the devices are placed parallel and vertically, but at the same time they lie closer to the edges of the plate. The knife is on the right side, and the fork is on the left. That is, the distance between them is much greater than in the first version. This method is most often used when the meal is over, but food remains on the plate.
And the most common option - the fork and knife are parallel to each other, but at an angle - as they say, "look at ten to five", if you imagine a plate in the form of a clock face. In this case, the teeth of the fork and the blade of the knife should be at the top of the plate.
I like it - I don't like it
In addition to the main signs of pause and completion of the meal, there are also "signals" that express the attitude towards the served dishes. Cutlery can be used to let the staff know if you liked the food or not.
For example, a fork and a knife lying parallel horizontally and "looking" to the right indicate that the visitor is delighted with how the dish was prepared.
If the fork and knife "look" up at "ten to five", while the fork is under the knife, and the knife penetrates the fork between the teeth, this means that you were satisfied with both the food and the service.
But if the cutlery is with the handles up, and the blade and prongs down, this is an indicator that you did not like the food.
The client can express his dissatisfaction by placing the devices horizontally parallel to each other, while their handles should be on the left. This position of the devices says a categorical "no", right up to the desire to call the manager or express a negative to the chef.
The reverse letter "L", when the fork crosses the teeth with the knife at the bottom of the plate, and the handles open up, indicates that you are unhappy with neither the food nor the service.
These are the main points that waiters should pay attention to, because in this way the visitor makes it clear both his attitude to food and what part of the meal he is in.